Photo: Pille R. Priske
Green Risotto with pesto
17 ingredients
Serves 2
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The green side of risotto...with a tasty pesto stroke!
Estimated Nutrition (whole recipe, rough)
960
Calories
36g
Protein
51g
Fat
93g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Peas | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the RISOTTO
- 150g italian Arborio rice (for risotto)
- 50g fresh peas, shelled
- 1 small courgette, diced
- 1 fresh artichoke, peeled and sliced
- 1 small onion, finely chopped
- 20g celery, finely chopped
- 1/2 l of hot vegetable stock
- 1/2 glass of dry white wine
- 1 organic lemon (optional)
- 3-4 tbsp of homemade pesto
- For the PESTO:
- 1 bunch of fresh basil leaves
- 1 garlic clove
- 1 tbsp of grated Parmigiano Reggiano cheese (Parmesan)
- 1-2 tbsp of pine nuts
- extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes